Chocolate and Caramel Dipped Cookies n’ Creme

4 Mar

“A friend will share an Oreo. A best friend will share their last Oreo.” ~ Unknown

No words.

I’m sorry to say but this ice cream should be illegal.

No one should be allowed to eat such a rich, delectable dessert.

Except, of course, for me!

When push comes to shove, I think this blog may be an eensy weensy teeny weeny bit of a rebellion from my childhood. As a kid, dessert was fruit, or if we were lucky, tofutti cuties. There was never any candy or sweets in our house. It was practically a health food store. In retrospect, I’m extremely grateful, but as a kid, it was torturous. In fact, I always wanted to have a playdate at a friend’s house just so I could stuff my face with Oreos. Oh, the hearbreak.

As an adult, sometimes I feel like I’m making up for lost time, eating all the chazerai in sight. This blog is an amazing excuse.

Enter the double stuffed Oreo. As if one glob of vanilla creme isn’t enough, hell, let’s add two. Double the trouble, calories and cholesterol? Oh, did I mention that as a little girl I had high cholesterol? Yeah, that’s right. Seems almost unbelievable. I was rail thin and uber petite. Friends – cholesterol does not discriminate!

I remember sitting in the nutritionists’s office when she asked, “Honey, do you eat a lot of Oreos, because that creme filling is loaded with cholesterol?”

Adding vanilla bean paste to the ice cream base

Hmmm…how do I respond? Inner dilemma. Inner monologue. You see, technically, no. But not so technically, um, yeah. I suppose if eating them during the summer at camp, and occasionally in the privacy of a friend’s pantry, then yes, yes I do eat Oreos. For the record, I never admitted one word of that to her.

“Now darling, if you stop eating those Oreos and pay a little more attention to eating healthfully you’ll cholesterol will go down!”

Newsflash lady: I was the healthiest child in our school. Hands down. I promise. How the hell did I have high cholesterol?

To this day I will never know. But what I do know, is that double stuffed Oreos are delicious. Even more delicious covered in chocolate and salted caramel.

Let me explain how this flavor came to be. I had a craving for double stuffed Oreos. I thought they would be good in chocolate. I had left over salted caramel, and I know it goes well with chocolate. There you have it! Hand-dipped double stuffed Oreos covered in salted caramel, swirled into vanilla bean ice cream. Need I say more?

Look at the vanilla bean

Chocolate and Caramel Dipped Cookies n’ Creme

Created by 365scoops


12 double stuffed Oreos

1/2 bag Nestle milk chocolate chips

1/4 cup salted caramel sauce

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp bourbon vanilla extract

Dipping the Oreos in milk chocolate


First, make the vanilla ice cream base. Pour the half-and-half into a large saucepan. Add in the vanilla bean paste and vanilla extract. Heat until small bubbles form around the edges and set aside. In a large heat-proof bowl whisk together three egg yolks and 3/4 cup of sugar until the mixture gets pale yellow and thick. Temper the eggs by slowly pouring the hot milk liquid into the egg yolks, stir thoroughly. Once mixed, pour back into the saucepan and heat until it reaches 17o degrees (using a food thermometer) or, if you don’t have one, until it is thick enough to coat the back of a spatula or wooden spoon. Let the mixture cool completely before refrigerating for at least 2 hours.

While the mixture is cooling, melt the chocolate chips in the microwave on high for 30 seconds, stir, cook for another 15 seconds, stir and repeat until the chips are fully melted. Warning: this part gets messy! Dip the Oreo into the bowl of chocolate, rotate so all edges are covered, and then flip to cover the other side. Remove from the chocolate and place on a parchment-lined baking sheet. Repeat until all 12 cookies are dipped. Place in the refrigerator for 30-45 minutes until the cookies are completely cooled and the chocolate has hardened.

Cooled and drizzled with salted caramel. Amazing.

Remove from the refrigerator and drizzle the cookies with the salted caramel sauce. Place back into the refrigerator for another 30 minutes so the caramel hardens.

At this point your ice cream base should be cool enough to add to the machine.   Pour into the base of your ice cream maker and churn according to the manufacturer’s instructions. While it’s churning chop up the cookies and set aside. Approximately 5 minutes before the mixture is done churning, pour the cookies into the ice cream maker, allowing them to mix together thoroughly. Remove from the ice cream maker and transfer to a freezer-safe container. Let harden for 2-4 hours in the freezer (and if you can stand it, overnight!) and then enjoy!

Chopped up cookies being added to the ice cream base

The Verdict: Those magical cookie bites were so delicious and the ratio of cookie-to-ice cream was perfect! I served this treat for some friends – it was their first time trying 365scoops and the reviews were positive! (phew). I really loved using double stuffed oreos because the cream is so delicious – and having double the cream, plus chocolate and caramel, well, that’s just sinful! Enjoy.


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